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頁籤選單縮合
題名 | 胡蘿蔔搾汁流程效率之改善 |
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作者 | 賴滋漢; 洪協裕; | 書刊名 | 食品科學 |
卷期 | 22:3 1995.06[民84.06] |
頁次 | 頁240-246 |
分類號 | 463.843 |
關鍵詞 | 胡蘿蔔; 搾汁; 效率改善; Carrot; Juice extration; Efficiency improvement; |
語文 | 中文(Chinese) |
中文摘要 | 以加水比例、搾汁後殘渣酵素處理、殺菁及陳藏等不同條件,進行胡蘿蔔的萃取試驗。結果顯示以5倍加水量萃取胡蘿蔔汁可以得到經濟而有效的搾汁率。胡蘿蔔經98℃殺菁1min、-20℃凍藏後,搾汁率可提高至77%以上。凍藏1個月後搾汁,所得汁液中甲醛態氮及灰分收率明顯增加,但β-carotene含量及品評接受性則不受陳藏時間影響。搾汁後所得殘渣經酵素處理後,搾汁率雖增高,但風味不良,撤不建議採用。 |
英文摘要 | The effect of the carrot-water ratio and enzyme treatment on extracted residuals, and that of blanching and frozen storage on juice yield and quality in carrot extraction were investigated. Five-fold water addition had the most significant effect in carrot extraction. Following frozen storage treatment at -20℃ followed by blanching at 98℃ for 1min, the juice yield of carrot extraction was improved to over 77%. The extraction of formol amino nitrogen and ash increased after frozen storage for one month. Results of β-carotene content and sensory evaluation showed no significant difference during frozen storage. In spite of the rise in juice yield enzyme treatment is not recommended for faulty flavor. |
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